Scalloped Potatoes With Creme Fraiche Recipe

Name: Scalloped Potatoes With Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, smashed; 3 tablespoons unsalted butter; 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled; 3 cups half-and-half; 1/2 cup creme fraiche; 2 tablespoons all-purpose flour; 2 teaspoons chopped fresh thyme; 1/8 to 1/4 teaspoon ground mace; Kosher salt and freshly ground pepper; 1/4 cup chopped chives

Servings: persons

2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives

1
Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
2
Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, smashed, 3 tablespoons unsalted butter, 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled, 3 cups half-and-half, and more.

Yes, Scalloped Potatoes With Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Potatoes With Creme Fraiche

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